Description
Beef chili is a rich and flavorful stew made with ground beef, tomatoes, beans, and a mixture of spices like chili powder, cumin, and paprika. It’s a dish that’s been enjoyed for centuries, typically served with a variety of toppings such as shredded cheese, sour cream, or green onions. What makes beef chili so comforting is not just its ingredients, but the perfect balance of heat and spices that blend together to create a robust, satisfying meal.
Ingredients
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1 lb (450g) ground beef
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1 medium onion, chopped
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1 bell pepper, chopped (optional)
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3 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
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1 can (6 oz) tomato paste
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1 cup beef broth (or water)
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2 tbsp chili powder
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1 tbsp ground cumin
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1 tsp smoked paprika
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1/2 tsp cayenne pepper (optional, adjust to heat preference)
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1 tsp salt, or to taste
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1/2 tsp black pepper
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1 tbsp olive oil (or vegetable oil)
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1/2 tsp sugar (optional, to balance acidity)
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Shredded cheese, sour cream, and chopped green onions (for topping, optional)
Instructions
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the ground beef. Cook the beef until it turns a nice brown color, breaking it apart with a spoon to ensure even cooking. This should take around 5-7 minutes. After the beef has browned, drain any excess fat to keep your chili from becoming too greasy.
Next, add the chopped onion and bell pepper (if you’re using it) to the pot. Sauté the vegetables for about 3-4 minutes, until they soften. Then, add the minced garlic and cook for an additional minute until fragrant.
This is where the flavor really starts to come together. Stir in chili powder, ground cumin, smoked paprika, cayenne pepper (if you want some extra heat), salt, and black pepper. Cook the spices for 1-2 minutes to allow them to bloom and infuse the oil, which will enhance the overall flavor of the chili.
Now it’s time to add in the canned ingredients. Stir in diced tomatoes, tomato paste, beef broth, and sugar (if you’re using it). The sugar helps balance out the acidity from the tomatoes. Bring the mixture to a simmer, allowing the flavors to start melding together.
Add the kidney beans and black beans to the pot. Reduce the heat to low, cover, and let the chili simmer for 30-45 minutes. Stir occasionally to prevent anything from sticking to the bottom of the pot. As it simmers, the chili will thicken, and the flavors will deepen.
Before serving, taste the chili and adjust the seasoning as needed. You can add more chili powder, salt, or cayenne pepper depending on your heat preference.
Ladle the chili into bowls, and top with optional garnishes such as shredded cheese, sour cream, and chopped green onions. Serve it hot, and enjoy the warmth and flavor of this classic dish.
Notes
This chili tastes even better the next day as the flavors deepen. Serve with cornbread or over rice for a cozy, filling meal!
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Main
- Method: Stovetop
- Cuisine: American
Keywords: Beef Chili Recipe